If you want fresh blueberry muffins, but want a cheater way to do it, our Cake Mix Blueberry Muffins are the answer.
Using a simple yellow cake mix, you can make muffin batter in a matter of minutes with a lot less measuring.This recipe makes soft, moist muffins every time. They are quick and easy to throw together, but taste like you spent all day baking.
This was one of the first recipes I ever made after I got married and was trying to show my husband that I could be domestic. I totally had him fooled.
Quick Ingredients
These cake mix muffins are one of our greatest shortcut recipes we have. Here’s all you need to make them:
- 1 (15.25 ounce) box yellow cake mix
- 1 teaspoon baking powder
- 2 Tablespoons flour
- 2/3 cup milk
- 1/3 cup vegetable oil
- 3 large eggs
- 2 cups fresh blueberries
How to make muffins from a cake mix
Preheat oven to 375 degrees.
Mix dry cake mix (DO NOT follow directions on the box, just use the powder mix), baking powder, flour, milk, oil, and eggs together thoroughly.
Fold in the *blueberries (reserving a few to sprinkle on top) very gently, only stirring a couple of times so that your batter doesn’t turn blue/purple.
*If you’re worried about sinking blueberries, be sure to check out our tip below!
Pour into lined muffin cups, filling about 2/3 full, and bake for 15-20 minutes. We love to use silicone baking cups, but if you’re in a pinch, these cook well enough in just the muffin tin (just be sure to spray them generously with cooking spray before baking).
Using a 15.25 ounce cake mix makes about 16-18 muffins.
How to keep my blueberries from sinking
The solution to sinking fruit is to toss them in a tablespoon or two of flour from the recipe’s dry ingredients — just enough flour to give them a coating.
Then, fold (very, very gently FOLD) the flour-coated fruit into the batter as the very last step before baking.
Have you checked out our YouTube channel?
See exactly how to make these cake mix blueberry muffins below:
Other variations of this recipe
No yellow cake mix? No problem! See the other great flavor combinations you can use in this recipe:
- Another flavor cake mix: chocolate or white cake always taste great. Lemon would be exceptionally delicious with the blueberries!
- Another type of mix-in: Blueberries are delicious, but raspberries or chocolate chips are worth a try, too.
- Frozen blueberries: You can definitely use frozen blueberries in this recipe (the same amount as you would fresh), just be sure to toss them with a Tablespoon or two of powder cake mix before folding them into the recipe to help keep them from sinking.
More delicious recipes
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More Cake mix recipes to try
- Snickerdoodle Cake Mix Cookies
- Cake Mix Grasshopper Sandwich Cookies
- Strawberry Lemonade Cake Mix Bars
- Cake Mix Cinnamon Rolls
- Slow Cooker Cake Mix Apple Cobbler
Camille
Serves: 18
Breakfast is ready with a just a few ingredients. With fresh blueberries and a yellow cake mix, these turn out perfectly soft and delicious every. single. time.
10 minPrep Time
20 minCook Time
30 minTotal Time
Save RecipeIngredients
- 1 (15.25 ounce) box yellow cake mix
- 1 teaspoon baking powder
- 2 Tablespoons flour
- 2/3 cup milk
- 1/3 cup vegetable oil
- 3 large eggs
- 2 cups fresh blueberries
Instructions
- Preheat oven to 375 degrees.
- Mix dry cake mix (don't follow directions on the box), baking powder, flour, milk, oil, and eggs together thoroughly. Fold in the blueberries (reserving a few to sprinkle on top) very gently, only stirring a couple of times so that your batter doesn't turn blue/purple.
- Pour into lined muffin cups, filling about 2/3 full, and bake for 15-20 minutes.
- Makes 16-18 muffins.
Notes
The solution to sinking fruit is to toss them in a tablespoon or two of flour from the recipe's dry ingredients — just enough flour to give them a coating. Then, fold the flour-coated fruit into the batter as the very last step before baking.
Calories
Fat
Carbs
Protein
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xo,
Sabrina
Thanks for sharing!